Low-and-Slow Ranch-Rubbed Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus optional 8–24 hours chilling)
• Cook Time: 4 hours
• Total Time: 4 hours 45 minutes

Quick Ingredients

• 1 whole turkey, 11–13 lb, thawed
• 2 1/2 tsp kosher salt (for dry brine; plus more as needed)
• 3 Tbsp olive oil, divided
• 1/2 cup (1 stick) unsalted butter, softened
• 2 Tbsp mayonnaise or plain Greek yogurt
• 3 Tbsp dried parsley
• 2 Tbsp dried dill
• 2 Tbsp dried chives
• 1 1/2 Tbsp garlic powder
• 1 1/2 Tbsp onion powder
• 2 tsp dried thyme
• 2 tsp ground black pepper
• 1 tsp sugar (optional, for browning)
• 1 tsp smoked or sweet paprika
• 1/4 cup buttermilk powder (optional, for extra ranch tang)
• 1 lemon, halved
• 1 onion, quartered
• 4 garlic cloves, lightly crushed

Do This

• 1. Pat turkey dry, season lightly all over with salt and 1–2 Tbsp ranch herb mix; refrigerate 8–24 hours uncovered if possible.
• 2. Mix softened butter, mayonnaise, 1 Tbsp olive oil, 3 Tbsp ranch herb mix, and zest of 1/2 lemon to make ranch butter.
• 3. Preheat oven to 275°F. Loosen turkey skin over breasts and thighs; spread ranch butter under the skin. Rub outside with remaining olive oil and more ranch herbs.
• 4. Stuff cavity with onion, lemon halves, and garlic. Tuck wings, tie legs, and place turkey on a rack in a roasting pan.
• 5. Roast at 275°F for about 3 1/2–4 hours, basting occasionally, until thickest part of breast reaches 155–160°F.
• 6. Increase oven to 400°F and roast 15–25 minutes more until skin is deep golden and breast/thighs reach 165°F. Rest 30 minutes before carving.

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Why You’ll Love This Recipe

• Homemade ranch herbs give the turkey a nostalgic, creamy-herbed flavor that tastes like your favorite ranch dressing, but cozier.
• Low-and-slow roasting keeps the turkey incredibly juicy and tender, with no last-minute panic about dry meat.
• Simple pantry spices and dried herbs mean you can make a “from scratch” ranch rub without hunting down specialty ingredients.
• Perfect for holidays or Sunday dinner, and the leftovers make amazing sandwiches, salads, and soups.

Grocery List

• Produce: 1 whole turkey (11–13 lb), 1 lemon, 1 onion, 4 garlic cloves, optional fresh parsley/chives/dill for garnish
• Dairy: Unsalted butter, mayonnaise or plain Greek yogurt, optional buttermilk powder
• Pantry: Olive oil, kosher salt, black pepper, dried parsley, dried dill, dried chives, garlic powder, onion powder, dried thyme, smoked or sweet paprika, sugar (optional), chicken or turkey broth (for pan, optional)

Full Ingredients

For the Turkey

• 1 whole turkey, 11–13 lb, completely thawed
• 2 1/2 tsp kosher salt (Diamond Crystal; use about half if using a fine sea salt)
• 1 onion, quartered
• 1 lemon, halved
• 4 garlic cloves, lightly crushed
• 2 Tbsp olive oil (for rubbing the outside)
• 1 cup low-sodium chicken or turkey broth or water (for the roasting pan, optional but recommended)

Homemade Ranch Herb Mix

This makes a generous batch so you can season the turkey, the pan, and still have a bit left for sprinkling after carving.

• 3 Tbsp dried parsley
• 2 Tbsp dried dill
• 2 Tbsp dried chives
• 1 1/2 Tbsp garlic powder
• 1 1/2 Tbsp onion powder
• 2 tsp dried thyme
• 2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1 tsp sugar (optional; helps browning and balances the tang)
• 1 tsp smoked or sweet paprika
• 1/4 cup buttermilk powder (optional but highly recommended for “creamy ranch” flavor)

Ranch Butter Rub

• 1/2 cup (1 stick) unsalted butter, very soft but not melted
• 2 Tbsp mayonnaise or plain Greek yogurt
• 1 Tbsp olive oil
• 3 Tbsp Homemade Ranch Herb Mix (from above)
• Zest of 1/2 lemon (about 1 tsp)

Optional: Simple Ranch Pan Gravy

• 3 Tbsp fat from the roasting pan (skimmed drippings or butter)
• 3 Tbsp all-purpose flour
• 2–3 cups low-sodium chicken or turkey broth (plus any pan juices)
• 1–2 tsp Homemade Ranch Herb Mix, to taste
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Thaw and Dry-Brine the Turkey

If your turkey is frozen, thaw it in the refrigerator: plan on about 24 hours per 4–5 lb of turkey. Once thawed, remove the turkey from its packaging. Take out the neck and giblet packet from the cavity and reserve for stock or gravy if you like.

Pat the turkey very dry inside and out with paper towels. Sprinkle the turkey all over (including a little inside the cavity) with 2 1/2 tsp kosher salt and 1–2 Tbsp of the Homemade Ranch Herb Mix. Place on a rimmed tray or in a roasting pan, breast side up. Refrigerate uncovered for 8–24 hours. This “dry brine” helps season the meat throughout and dries the skin for better browning. If you are short on time, you can skip the overnight rest and continue, but the flavor and texture are better with it.

Step 2: Mix the Homemade Ranch Herb Blend

In a small bowl, combine the dried parsley, dried dill, dried chives, garlic powder, onion powder, dried thyme, black pepper, kosher salt, sugar (if using), smoked or sweet paprika, and buttermilk powder (if using). Stir until everything is evenly mixed and no clumps of buttermilk powder remain.

Taste a pinch of the mixture (it will be salty and strong) to get a sense of the flavor. Adjust with a bit more dill for classic ranch vibes, more pepper for a sharper bite, or a pinch more sugar if you want extra balance. Set aside 3 Tbsp for the Ranch Butter Rub, and keep the rest handy for seasoning the turkey and the pan.

Step 3: Make the Ranch Butter Rub

In a medium bowl, add the softened butter, mayonnaise or Greek yogurt, olive oil, 3 Tbsp of the Ranch Herb Mix, and the lemon zest. Mash together with a fork until completely smooth and the herbs are evenly distributed. The mixture should be spreadable and fragrant, with visible green flecks of parsley, dill, and chives.

Taste a tiny bit. It should taste like a richer, more savory version of ranch dressing. If you want more tang, add a pinch of additional buttermilk powder or a squeeze of lemon juice. If it seems too stiff, you can add another teaspoon of olive oil to loosen it slightly.

Step 4: Prep the Turkey for Roasting

Remove the dry-brined turkey from the refrigerator 30–45 minutes before roasting to take the chill off. Preheat your oven to 275°F. Position a rack in the lower third of the oven so the turkey will sit centered.

Place the turkey on a rack set inside a roasting pan, breast side up. With clean hands, gently slide your fingers under the skin over the breasts and the top of the thighs, being careful not to tear the skin. Create pockets between the skin and meat.

Spread the Ranch Butter Rub under the skin, dividing it between both breasts and as much of the thighs as you can reach. Use about 2/3 of the ranch butter under the skin, smoothing it out so it forms an even layer. Rub any remaining ranch butter over the top of the turkey, especially the breast and drumsticks.

Drizzle the turkey with 2 Tbsp olive oil and sprinkle another 2–3 Tbsp of the Ranch Herb Mix evenly over the outside. Use your hands to gently rub the herbs and oil all over, including the legs and wings. Stuff the cavity with the onion quarters, lemon halves, and garlic cloves. Tuck the wing tips under the body to prevent burning, and tie the legs together with kitchen twine if you have it.

Pour 1 cup of broth or water into the bottom of the roasting pan to keep drippings from burning and to create a flavorful base for optional gravy.

Step 5: Roast Low-and-Slow Until Almost Done

Place the turkey, uncovered, into the preheated 275°F oven. Roast for about 3 1/2 to 4 hours total, depending on the size of your bird and your oven, until the internal temperature in the thickest part of the breast registers 155–160°F and the thighs are at least 165°F.

Plan to check on the turkey every 45–60 minutes. If the pan looks dry, add another 1/2 cup of broth or water. After the first 1 1/2 hours, you can baste the turkey every 45 minutes or so by spooning pan juices over the breast and legs. This helps distribute the ranchy juices and keeps the meat moist.

Because this is a low-and-slow roast, the skin will slowly turn a light golden color but may not be fully crisp yet—that is expected. The goal in this stage is tender, evenly cooked meat.

Step 6: Crank Up the Heat to Crisp the Skin

Once the breast registers around 155–160°F, increase the oven temperature to 400°F. Roast for another 15–25 minutes, keeping an eye on the color. This high-heat blast crisps and deepens the color of the skin, caramelizing the ranch butter and herbs.

The turkey is done when the breast meat reaches 165°F at its thickest point and the thickest part of the thighs reaches 170–175°F. If any part of the skin gets too dark before the turkey is cooked through, you can loosely tent just that area with a small piece of foil.

When finished, carefully transfer the turkey to a carving board or platter. Let it rest, uncovered or very loosely tented, for at least 30 minutes. Resting allows the juices to redistribute so the meat stays moist when you carve.

Step 7: Make Optional Ranch Pan Gravy and Carve

While the turkey rests, place the roasting pan on the stovetop over medium heat (if your pan is not stovetop-safe, pour the drippings into a saucepan). Spoon off excess fat, reserving about 3 Tbsp in the pan. Sprinkle 3 Tbsp flour over the fat, whisking constantly to form a smooth paste. Cook for 1–2 minutes.

Gradually whisk in 2 cups of broth, scraping up any browned bits from the bottom. Simmer, whisking, until thickened, 5–8 minutes, adding more broth if you prefer a thinner gravy. Season with 1–2 tsp of the Ranch Herb Mix, plus salt and pepper to taste. For extra creaminess, you can whisk in a spoonful of sour cream or Greek yogurt off the heat.

To carve, remove the legs and thighs, then the wings, and slice the breast meat across the grain. Arrange the turkey on a warm platter, spoon over a little of the ranchy pan juices, and sprinkle with a pinch of the remaining Ranch Herb Mix or chopped fresh herbs for color. Serve with the warm ranch pan gravy on the side.

Pro Tips

• Use a thermometer. The single best way to avoid dry turkey is an instant-read thermometer. Check the breast and thighs in a few spots to be sure.
• Do not skip the rest. That 30-minute rest is what keeps all the ranch-flavored juices inside the meat instead of running out onto the board.
• Dry the skin well. The drier the skin before the butter and oil go on, the crisper it will be, especially during the final high-heat phase.
• Keep the ranch rub dry. Store any extra herb mix in an airtight jar and sprinkle it on potatoes, roasted veggies, or leftover turkey sandwiches.
• Adjust for turkey size. For a larger turkey (14–16 lb), add about 30–45 minutes to the low-and-slow roast time before the final high-heat blast.

Variations

• Buttermilk-brined ranch turkey: Instead of a dry brine, brine the turkey overnight in a mixture of buttermilk, salt, and a few tablespoons of the ranch herb mix. Pat dry well before adding the ranch butter and roasting.
• Spicy ranch turkey: Add 1–2 tsp cayenne pepper or crushed red pepper flakes to the ranch herb mix for a gentle heat that pairs beautifully with the creamy ranch flavors.
• Herb-and-garlic ranch only: Omit the buttermilk powder and mayonnaise for a dairy-light version that leans more into bright herb and garlic notes, then serve with ranch dressing on the side for dipping.

Storage & Make-Ahead

Leftover turkey keeps well in the refrigerator in an airtight container for 3–4 days. Store the meat sliced off the bone for easiest reheating. The ranch flavor actually deepens by the next day. To reheat, place slices in a baking dish with a splash of broth, cover tightly with foil, and warm at 300°F until just heated through.

The cooked turkey can also be frozen. Wrap slices tightly in foil or freezer bags, removing as much air as possible, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To make ahead, you can dry-brine the turkey with salt and a bit of the ranch herb mix up to 2 days in advance. The ranch herb mix itself can be prepared several weeks ahead and stored in an airtight jar in a cool, dark place. The ranch butter rub can be made up to 2 days ahead and refrigerated; bring it back to room temperature before spreading under the skin.

Nutrition (per serving)

Approximate values for one serving (about 6 oz cooked turkey with some skin and a little ranch gravy): about 450 calories, 26 g protein, 32 g fat, 5 g saturated fat, 4–6 g carbohydrates, 0–1 g fiber, 1–2 g sugar, and 650–800 mg sodium. Exact values will vary based on the size of your turkey, how much skin you eat, and how much butter and gravy you use.